Figs plucked straight from the tree, plump, sweet and juicy, warmed by the sun. But if you have to settle, like me, for the ones from the supermarket this is a delicious way to put the sun back into them. A little honey and a sprig of thyme brings a real Mediterranean flavour to even the unripe fruit. Team that with a creamy honey and pistachio ice cream and give a last salut! to a wonderful Indian Summer.
Honey Baked Figs With Thyme
- 4 Fresh figs
- 12 g Salted butter
- 4 sprig Thyme
- 1 tablespoon Honey
- 2 tablespoon Water
- Preheat oven 190c, 170c fan assisted, gas mark 3
- Place the figs in a small dish and cut a cross through the top to about half way down the fruit. Gently squeeze to open up the fruit.
- Cut the butter in 4 roughly equal pieces and place 1 piece into the top of each fig. Poke a sprig of thyme into the top of the figs leaving about ⅓ sticking out
- Drizzle the honey over the figs and put the water into the bottom of the dish. Place in the oven for 15-20 minutes until the figs are soft but before they collapse. Remove from the oven.
- Serve hot or at room temperature, with the juice from the dish and with ice cream, cream or plain yogurt
Honey And Pistachio Ice Cream
- 600 ml Double cream
- 140 g Honey
- 4 Egg yolks
- 1 teaspoon Vanilla paste or seeds from 1 vanilla pod
- 45 g Caster sugar
- 100 g Shelled pistachios (optional)
- Place the cream and honey in a saucepan over a medium heat, stir until the honey melts and then bring just to a simmer. Remove from the heat, set aside.
- Place the egg yolks, vanilla and sugar in a large mixing bowl and whisk together until it lightens in colour and thickens slightly.
- Gradually whisk in the cream, and then return the mixture to the saucepan. If using, add the pistachio nuts whilst stirring constantly. Place back over a medium heat and stir until the mixture thickens and coats the back of the spoon.
- Pour into a shallow dish, cover directly onto the cream mixture with cling film to stop a skin forming and allow to cool. Once cool, place in an ice cream maker and churn according to the manufacturers instructions. Transfer to an airtight container and place in the freezer until serving.